Summer vegetables should be cooked on same day they are gathered. Look them over and wash well, cutting out all decayed parts. Always cook vegetables in freshly boiled water and keep water boiling until done. When cooking green vegetables add salt last few minutes of cooking.

Potatoes—Boil 25 to 40 minutes.

Turnips—Boil from 40 to 60 minutes.

Beets—Boil from 1 to 2 hours before peeling.

Parsnips—Boil from 30 to 50 minutes.

Spinach—Boil 20 to 30 minutes.

Onions—Boil in 2 or 3 waters, 45 to 60 minutes.

String Beans—Boil 1 to 1-1/2 hours.

Shell Beans—Boil 30 to 60 minutes.

Green Corn—Steam 10 to 15 minutes, or boil 5 to 6 minutes.

Green Peas—Boil in as little water as possible 30 to 45 minutes.Asparagus—Boil 20 to 30 minutes.

Winter Squash—Boil 20 to 40 minutes in small quantity of water.

Cabbage—Boil 45 minutes to 2 hours.

Asparagus

Wash, scrape, cut off about one inch hard ends, and tie together. Put into saucepan, cover with boiling water, and boil until tender, keeping tips out of water for the first ten minutes; add salt. Remove from water; lay on pieces of toast and serve with melted butter, cream or Hollandaise Sauce.

Pickled Beets

Wash and boil six medium sized beets until tender. Remove skins; slice or cut into quarters; cover with 1/2 cup vinegar, 1 teaspoon salt, 1/8 teaspoon pepper and 1 tablespoon sugar.

Creamed Carrots

Wash and scrape carrots; cut into thin slices. Cover with boiling water and boil until tender. Drain and mix with cream sauce or melted butter. Sprinkle with chopped parsley.

Boiled New Cabbage

Cut cabbage into quarters, removing hard part of core, and place in cold water 30 minutes. Drain, cover with boiling water and boil, without a cover, 30 minutes or until tender. Drain, put into dish and pour over Cream or Bechamel Sauce.

Cold Slaw

Wash cabbage; cut into quarters, and then slice very thin; allow to stand in cold water 30 minutes; drain well and cover with boiled or French dressing.

Spinach

Pick over carefully and wash thoroughly in severed waters until every bit of sand is removed. Put into large kettle and add very little boiling water, about 1/2 cup. Young spinach does not need any water. Boil until tender or about 25 minutes. Drain thoroughly, chop fine and drain again. Season with salt and pepper and garnish with slices of hard boiled-eggs.

Cauliflower

Remove leaves and wash cauliflower; place in uncovered saucepan, stem end down; cover with boiling water; boil 35 minutes or until tender and serve with Cream Sauce.

French Fried Potatoes

Pare and cut potatoes into long even pieces. Put into cold water for about an hour. Drain and dry well. Fry in deep fat until brown and cooked through; drain on unglazed paper. Salt just before serving. Sweet potatoes may be prepared in same way.

Potato Cakes

Pare and boil 1 quart potatoes; mash and season with salt, pepper and paprika; add 1 tablespoon melted butter; mix lightly. Take a spoonful into floured hands and roll. Dip in egg beaten with 1 tablespoon cold milk, then in flour. Fry in deep or shallow hot fat.

Brussels Sprouts

Wash and cover with cold water for an hour. Drain; put over fire in saucepan of boiling water; boil 20 to 25 minutes without a cover. Drain and cover with cream sauce; or serve with salt, pepper and melted butter.

Boiled Corn

Husk corn, removing all silk. Put corn into fresh boiling water to cover; and boil rapidly for 5 minutes. Remove from water and place on platter on which a napkin has been spread, covering corn with ends of napkin. Serve immediately.

Lima Beans

Shell beans just before using. Rinse in cold water. Put into saucepan; cover with boiling water and boil until tender. Drain and add seasoning and melted butter.

Kohl-Rabi

Peel turnip-shaped globe; cut into small pieces; boil until tender, 30 to 35 minutes. Add one teaspoon salt to each quart water. Serve plain with melted butter and pepper, or with cream sauce.

The leaves may be stemmed and cooked as greens, boiling 40 minutes.

Candied Sweet Potatoes

Boil in salted water 1 quart sweet potatoes until tender; drain and scrape off skins; cut into slices and lay in shallow greased baking dish; brush with melted drippings or butter; sprinkle with 1/2 cup brown sugar; add 2 tablespoons butter. Bake in hot oven until well browned.

Baked Tomatoes

6 tomatoes
2 cups soft bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter

Wash tomatoes and cut off stem ends; remove pulp from center and fill with bread crumbs seasoned with salt and pepper; sprinkle with bread crumbs, and place small piece of butter on each. Bake in hot oven 30 minutes. The pulp may be seasoned to taste, cooked in the pan and served as a sauce.

Browned Parsnips

1 quart parsnips
1 teaspoon salt
2 tablespoons butter or bacon drippings
1/8 teaspoon pepper

Wash, pare and cut parsnips into 1/2 inch slices. Cover with boiling water and boil until tender, 25 to 30 minutes; drain. Brown on greased griddle or frying pan. Season with salt and pepper.

Oyster Plant

Wash and cover with boiling water. Cook 40 to 60 minutes or until soft. Peel, cut in pieces and serve with Cream Sauce.

Stuffed Potatoes

Bake 4 large potatoes. Cut in half lengthwise and, without breaking-skins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon chopped parsley, 1 tablespoon melted butter and mix with fork. Return to shells, put a few drops milk on top; rough with fork; sprinkle with paprika. Place in oven until brown.